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Challah

Diabetic.Foodie's picture
<p><a href="http://www.flickr.com/photos/storeyland/3303976122/">Image Credit</a></p>
Ingredients
  Dry yeast 1 Tablespoon (1 Package)
  Warm water 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Sugar replacement 1⁄4 Cup (4 tbs)
  Margarine 2 Teaspoon, melted
  Beaten eggs 2
  Flour 3 Cup (48 tbs)
  Skim milk 1 Teaspoon
  Poppy seeds 1 Tablespoon
Directions

Soften yeast in warm water; allow to rest for 5 minutes.
Add salt, sugar replacement, and margarine.
Measure 1 T. (15 mL) of the beaten eggs.
Place in cup and reserve.
Add remaining eggs and 1 c. (250 mL) of the flour to yeast mixture; beat vigorously.
Add remaining flour.
Turn onto floured board and knead until smooth and elastic.
Place in lightly greased bowl; cover.
Allow to rise until double in size, about 1 1/2 hours.
Punch down; divide into thirds.
Roll into 3 strips, 18 in. (45 cm) long, with the heel of the hand.
Braid the 3 strips loosely, tucking under ends.
Blend reserved beaten egg with 1 t. (5 mL) skim milk, carefully brush over braid.
Sprinkle with poppy seeds; cover.
Allow to rise until double in size, about 1 1/2 hours.
Bake at 350°F (175°C) for 1 hour, or until done.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked

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